Best 6 Rocky Point Clam Fritters Recipes

CLAM FRITTER SNACKS

Steps:

• Drain the clams. In a medium bowl, beat 1 egg and stir in the cup of baking mix and clams.
• In a medium skillet, heat the oil and fry the clams in pieces until golden brown. Drain on a plate lined with paper towels.

PROVINCETOWN CLAM FRITTERS

Steps:

• Preheat your oil or fat to 360°F.
• Sift dry ingredients together.
• Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps.
• Fold in clams, mixing thoroughly.
• Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
• Serve with lemon wedges.

ROCKY POINT AMUSEMENT PARK'S CLAM CHOWDER RECIPE - (3.7/5)

Steps:

• In a large dutch oven, heat the salt pork until the fat melts. Add the onions. Cook over gentle heat until very soft. Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. It is best to use old, not new, potatoes, because they thicken the chowder with their starch. Crush some pilot crackers and stir them into the chowder to thicken it further, near the end of the cooking. Happy Eating. This recipe makes about 20 (8-oz) servings. The main item on the menu was Rocky Point Clam Chowder which was prepared according to the shore dinner hall's owner's well kept secret recipe. The diners were seated at both sides of very long tables as they arrived, usually in groups (there was no preferential seating) and the hot chowder was brought in in large metal pots and placed on the tables about six feet apart -- about 50 pots to each table. The chowder was served with hot "Rocky Point Clam Cakes" (see recipe), sweet corn and watermelon. Beer and soft drinks were available for purchase nearby. Unfortunately, the shore dinner hall and the rest of the amusement park were totally destroyed in the hurricane of September 1938. No attempt was made to rebuild the park and the shore dinner hall until after World War II, and it reopened for business in 1946. Tragedy struck again when the new park and shore dinner hall were destroyed by another hurricane in 1954. Again the amusement park and shore dinner hall were rebuilt. However, the park and the shore dinner hall were closed down for good a few years ago (1996) and they are now just a memory. But the famous Rocky Point Clam Chowder and Rocky Point Clam Cakes are still available from Rocky Point Chowder House, 1759 Post Rd, Warwick, RI (401-739-4222).

RHODE ISLAND CLAM CAKES

Steps:

• Mix all ingredients together;.
• Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
• Drain on paper towels.
• Salt as desired and serve hot.

CLAM FRITTERS

Steps:

• In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

CLAM FRITTERS

Steps:

• Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
• In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.